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Unagi no kabayaki. Grilled eel. Sounds intimidating, doesn't it? Well, don't be frightened; it's quite easy to make if you do it the way most Japanese people do: buy precooked, frozen eel fillets. Oh, you could buy fresh eels and prepare it from scratch, but after researching the cleaning and filleting process, I decided I'm not that hardcore.

What you need:

1 package of cooked eel fillets
Sticky rice
Kabayaki sauce:

1/4 cup of soy sauce
1/4 cup of mirin
1/4 cup of sugar

Cook the rice. Mix the kabayaki sauce ingredients well in a small pan, then turn the heat on low and let it simmer for a few minutes, stirring every minute or so if the sugar shows any sign of settling at the bottom. Then take it off the heat and let it cool.

Pour some kabayaki sauce over the eel, and cook it according to the instructions on the package. Then serve the eel on top of hot rice, with a little extra kabayaki sauce poured on top if you like.

Leftover kabayaki sauce can be stored in the fridge and used for other dishes. Soy-mirin-sugar sauce turns up in a lot of recipes.